Happy Friday! Yes, it is finally winter break! Two weeks to sleep in! Can you tell I am excited?
With everything that has gone on I am totally not ready for Christmas. Hopefully this weekend I will be getting my house in some kind of order, writing up my Christmas Eve dinner menu, finish wrapping gifts and all the other stuff that goes along with Christmas. I haven’t even mailed out Christmas cards yet! Is all your shopping done?
The easiest part of the Christmas Eve menu is dessert. These Sweet Potato Cupcakes are perfect for dessert.
I loved these cupcakes. They are kind of dense but super moist. The sweetened whipped topping was perfect because it didn’t compete with the cake.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter, softened
- 1 1/2 cups sugar
- 3 eggs
- 1 17.2 ounce can vacuum-packed sweet potatoes (unsweetened), mashed (I did not used canned-I boiled and mashed my own sweet potatoes)
- 1/2 teaspoon vanilla
1.Preheat oven to 350 degrees F. Line twenty-four 2-1/2-inch muffin cups with paper bake cups; set cups aside.
2.In medium bowl stir together the flour, baking powder, cinnamon, baking soda, and salt; set aside.
3.In large mixing bowl beat butter with an electric mixer on medium to high-speed for 30 seconds. Add sugar and beat on high-speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating on low-speed after each addition until combined. Add sweet potatoes and vanilla, beating until combined. Add flour mixture; beat until combined (batter will be thick).
4.Divide batter evenly among prepared muffin cups. Bake about 20 minutes or until tops spring back when lightly touched. Cool in pan on wire rack for 1 minute. Remove from pan and cool completely.
5. Frost with your favorite frosting. I just whipped together some whipping cream and a bit of powdered sugar and sprinkled each cupcake with a little cinnamon.
What is on your Christmas menu?
Recipe Source BHG